I’ve often struggled (overthinking might be a more apt term) with mortise and tenon joinery on table aprons over five inches wide (maple, cherry).  Seems like two separate tenons in the breadboard end style is the best choice – gluing and pinning the top haunches tenon and pinning (no glue) on the bottom to allow for movement across the apron grain.  I’m about to start a side table with a nine inch apron (two drawers) and think the breadboard end described above is the safer choice.  Any thoughts on this matter?  One tenon or two?

Cushing